DARK CHOCOLATE 76%
Ingredients
SINFONIA CIOCCOLATO FONDENTE 76%
120g
liquid cream 35% fat
200g
honey
35g
Preparation
Balanced formulation with Dark Chocolate 76%
See the preparation process below.
DARK CHOCOLATE 68%
Ingredients
SINFONIA CIOCCOLATO FONDENTE 68%
130g
liquid cream 35% fat
200g
honey
35g
Preparation
Balanced formulation with Dark Chocolate 68%
See the preparation process below.
DARK CHOCOLATE 56-58-64%
Ingredients
SINFONIA CIOCCOLATO FONDENTE 56%
170g
RENO CONCERTO FONDENTE 58%
RENO CONCERTO FONDENTE 64%
liquid cream 35% fat
200g
honey
35g
Preparation
Balanced formulation with Dark Chocolate 56–58–64%
See the preparation process below.
MILK CHOCOLATE 38%
Ingredients
SINFONIA CIOCCOLATO LATTE 38%
250g
liquid cream 35% fat
200g
honey
35g
Preparation
Balanced formulation with Milk Chocolate 38%
See the preparation process below.
MILK CHOCOLATE 34% and LACTEE CARAMEL
Ingredients
RENO CONCERTO LATTE 34%
280g
RENO CONCERTO LACTEE CARAMEL
liquid cream 35% fat
200g
honey
35g
Preparation
Balanced formulation with Milk Chocolate 34% and Lactee Caramel
See the preparation process below.
DARK GIANDUIA CHOCOLATE
Ingredients
Preparation
Balanced formulation with Dark Gianduia Chocolate
See the preparation process below.
GIANDUIA MILK CHOCOLATE
Ingredients
Preparation
Balanced formulation with Gianduia Milk Chocolate
See the preparation process below.
NOCCIOLATO BIANCO
Ingredients
SINFONIA NOCCIOLATO BIANCO
260-280g
liquid cream 35% fat
200g
honey
35g
Preparation
Balanced formulation with Nocciolato Bianco
See the preparation process below.
SINFONIA CIOCCOLATO BIANCO
Ingredients
SINFONIA CIOCCOLATO BIANCO
300g
RENO CONCERTO BIANCO 31,50%
liquid cream 35% fat
200g
honey
35g
Preparation
Balanced formulation with White Chocolate
See the preparation process below.
Final composition
- Form the ganache by bringing the cream and honey to the boil.
- Add the chocolate mixing with a hand blender.
- Refrigerate for at least 3 hours.
- Use for fillings of cakes, single portions, mignons, macarons etc.
- Desserts made with this basic recipe must be kept in the refrigerator.
- It is also possible, once finished mixing the ganache, to pour it into silicone molds, bring it to negative temperature and use it to make various inserts.
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
